This tasty recipe is a fantastic way to use large quantities of sourdough discards. These pancakes are richly savory and just a little tangy from the sourdough. For maximum enjoyment, serve with fresh salsa and a dab of sour cream.
3 cups discarded sourdough starter
3-4 cups chopped vegetables
1 cup cooked ham (optional)
1 tsp salt
paprika, garlic powder to taste
Cut the vegetables into thin slices or small pieces. Which vegetables get used is up to you and your garden (or other veggie source). In this instance, I used onions, carrots, and zucchini. Saute the veggies and the ham with a little butter or vegetable oil until tender. Mix the eggs, salt, and starter and blend well. Mix the veggie mix into the batter, season as desired and fire up your frying pan. Fry about 2 1/2 minutes on each side. Make sure to grease your frying pan between pancakes, as this batter tends to stick to the pan a bit otherwise.